4.6/5
(7 Votes)
Ingredients
- 8 lg eggs. lightly beaten
- 2-3 tbsp half-and-half (optional)
- 2 tsp fresh thyme, oregano, or chives, finely chopped
- 2 green onions, finely chopped
- salt and freshly ground pepper to taste
- 1/4 cup cheddar or mixed cheeses, finely shredded (adjust amount to taste)
- Sliced tomatoes and avocados
Preparation
Step 1
Chop herbs and green onions. In a bowl, whip the eggs and cream until thoroughly mixed and frothy. Stir in the herbs and green onions; season with salt and pepper. Melt a lg pat of butter in a nonstick omelet pan (or use cooking spray) and heat the pan to medium hot.
When butter has begun to sizzle and spreads easily around the pan, tilt and swirl the pan until it is well-coated. Pour in the eggs. Stir with a wooden spoon, making sure to scrape the bottom and sides to prevent them from sticking. When the eggs are almost done, fold in the cheese and cook for a few seconds more. Eggs should be moist - Do not overcook.
Serve immediately with sliced tomatoes and avocado and fresh hearty whole-grain bread.